This easy grilled flatbread pizza features delicious sautéed mushrooms, thyme, goat cheese, and balsamic vinegar. Vegetarian.
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Once upon a time, we had a grill.
It wasn’t even OUR grill, really. It belonged to my friend Kelly (HI KELLY) who moved to go to vet school and didn’t have a patio or a backyard or anything in which to store her beauuutiful red charcoal grill.
So (because I’m a good samaritan) I offered to store it for her (because I DID have a backyard, for one brief, shining year) and we used it to grill pizza and burgers and have all-around super-duper backyard grill times.
It was then that I discovered grilled flatbread. And to save some time, here’s the short version: Grilled Flatbread = happy Jessie.
Fast forward a year plus a little bit: Kelly upgraded her living sitch, we gave her her grill back, I cried a little inside, and I forgot for awhile about grilled flatbread.
A few weeks ago, that thing happened where suddenly you think of some food and you think “oh, that’s nice” but then you can’t STOP thinking of said food and then after a day or two (ok, twenty minutes) you cave and decide YOU MUST EAT THIS FOOD NOW.
For me, that food was grilled flatbread. AND I HAD TO HAVE IT.
So I busted out our cast iron grill pan (Amazon has a similar one here) and I pan-grilled me some flatbread. In the middle of winter.
I caramelized some shallots and mushrooms and put that on top with some goat cheese and then I added thyme and some balsamic glaze because those things together are just the best.
And all was right with the world.
An easy grilled flatbread recipe for summer!
FOR THE MUSHROOMS:
- 2 Tbsp. unsalted butter
- 1 small shallot, sliced
- 1.5 cups baby portobello mushrooms, sliced
- 2 Tbsp. brown sugar
- salt and pepper to taste
- 2 sprig fresh thyme, leaves removed
FOR THE FLATBREAD:
- ½ cup balsamic vinegar
- 1 batch of your favorite pizza dough
- 2 Tbsp. extra virgin olive oil
- ½ cup crumbled goat cheese
- 2 sprigs fresh thyme, leaves removed
FOR THE MUSHROOMS:
- In a large skillet, melt butter over medium-high heat.
- Add shallot and mushrooms to the butter and give the mixture a good stir.
- Stir brown sugar, salt, pepper, and the thyme leaves to the mushroom mixture. Stir to combine and cook until mushrooms and shallots have caramelized, about 5 minutes.
- Remove cooked mushroom mixture from heat and set aside.
FOR THE FLATBREAD:
- Pour balsamic vinegar into a small skillet and heat over medium-high heat until it reduces to a thick syrup, about 8 minutes. While the balsamic vinegar reduces, make the flatbread.
- Heat a cast iron grill pan on the stove over medium-high heat. If you don’t have a grill pan, you can use a real, outdoor grill (lucky you!) or just bake the flatbread in the oven at 500 degrees like you would a regular pizza.
- Roll the pizza dough out to about ¼ inch thick. Depending on the size of your pan, you may have to make flatbreads in batches.
- Press dough onto hot grill pan. I like to use tongs to press the corners down so that I don’t burn my fingers. Let dough cook for 2-3 minutes, until you can easily pick it up with tongs and dough has dark, charred grill marks.
- When the first side of the dough has cooked, flip the dough over so the uncooked side is facing the pan.
- Drizzle olive oil over the top of the flatbread, and quickly top with the mushroom mixture and crumbled goat cheese.
- Cook until the goat cheese has softened and the bottom of the flatbread has nice, charred grill marks, about 4 minutes.
- Remove pizza from grill pan and place on a cutting board. Top with thyme leaves and a drizzle of balsamic glaze. Slice and serve immediately.
Make this flatbread on an outdoor grill or grill pan, or bake it on a pizza stone in a 500 degree oven. I use a reversible grill/griddle pan like this one.
Use any toppings you like! This flatbread is also great topped with some fresh kale or arugula, grilled peppers, or anything else you have on hand.